vegan chocolate toasted coconut biscotti

Whip up these delicious Vegan Chocolate Toasted Coconut Biscotti as the perfect accompaniment to your morning cup of coffee or afternoon mug of tea. Easy to make and perfect with a hot drink!

Hi-ya friends and happy Tuesday! It honestly blows my mind how quickly time passes. Wasn’t I just on here posting something?! Today, I’ve got these absolutely fabulous cookies to make your week. These Vegan Chocolate Toasted Coconut Biscotti are so easy to make and sinfully good! A sweet coconut cookie base is mixed with mini chocolate chips, and dipped in dark chocolate and toasted coconut after baking for an extra special touch. 😉 Of course you could do without all the garnish at the end… but why would you want to do that?!

Okay but before we go on… have you entered my KitchenAid GIVEAWAY yet!!! Just click on the link to go to my s’mores skillet cookie recipe and you can find how to enter at the bottom of that post. It’s so easy! Alright now, back to these toasted coconut biscotti. They are perfect if you’re a coconut-holic like yours truly. I used coconut sugar, coconut oil, coconut milk AND coconut extract for good measure. And they’re stuffed and topped with toasted coconut shreds too! You could just go full-coconut of course, but I do find chocolate to be the perfect pairing 🙂

It’s quite fitting that I’m posting this vegan toasted coconut biscotti recipe today, as it’s adapted from my infamous vegan best friend’s now-defunct blog. And she just happened to graduate from law school this weekend!!! So Emilie, these biscotti are for you. Wish I could send you some! I was just with her for a few days and we had a blast. And as usual, she always knows the BEST food places so I’ve got tons of recipe inspiration, too. All I’ve gotta say is, BREAKFAST PIZZA. Hello, lovaaaaah.

First, toast your coconut. Turn on your broiler to 400F, and line a baking sheet with foil. Spread your 1 cup of coconut in a single layer and place under broiler. Watch closely and stir often, until coconut is a light golden brown color and smells fragrant. Set aside to cool.

Turn oven down to 325F.

In a large bowl, whisk together the flour, baking powder, and coconut sugar. Mix in the coconut oil, coconut milk, and coconut extract, and mix until a dough forms. Finally, mix in the chocolate chips and ½ cup of shredded coconut.

Line a baking sheet with parchment or a silicone liner, and place the biscotti dough on top. Use your hands to gently shape it into a log about 3" wide.

Bake in preheated oven for 45 minutes.

When ready, remove from oven and let cool slightly. Cut log into biscotti about 1" thick, and place back on cookie sheet with parchment/silicone liner.

Bake a second time for 20 minutes, then flip biscotti over and bake for 20 min more.

Let cool completely before decorating. When ready, combine chocolate chips and coconut oil in a microwave-safe bowl, and heat in 20 second increments until smooth and creamy. Dip the bottom of the biscotti in the chocolate, then sprinkle on the reserved toasted coconut. Let chocolate harden and enjoy!

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Hi! My name is Valentina and I'm The Baking Fairy!Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. Currently vegetarian/90% vegan but always improving :) I want to show people that vegan food is not just for vegans!